Devilled Pork Balls with Broad Beans

I think this is best as a cold first course though you can serve it hot if you like. The spicy taste of the little meat balls goes well with the smoothness of the broad beans. The golden brown and pale green arranged on the dish under the gloss of an oil and lemon dressing is pretty and appetising.


  • 1 lb minced pork (450 g)
  • 2 level teaspoons powdered coriander seeds
  • 2 level teaspoons powdered cumin seeds
  • 1 level teaspoon chilli powder
  • 2 tablespoons tomato purée
  • a good handful of chopped fresh mint leaves
  • 1 egg – lightly whisked
  • salt, pepper
  • lemon juice
  • olive oil
  • 5–6 oz broad beans – frozen will do (150–175 g)


In a mixing bowl mix up thoroughly with a wooden spoon the minced pork, the spices, the tomato purée, the mint leaves, the lightly whisked egg and a little salt and pepper. Smear a little oil on the bottom of a roasting pan. Form the meat mixture into very small balls and put in the roasting pan. Cook in the centre of the oven at Gas 4 (350°F/180°C) for 30 minutes. Transfer the meat balls, leaving behind any juices and fat that have exuded from them, on to a fairly large, shallow serving dish. Boil the broad beans and arrange them on the dish among the meat balls. Cool. Before serving mix up a dressing of one third lemon juice, two thirds olive oil, and a little salt and pepper. Spoon it over the dish. A sprinkling of chopped mint leaves or parsley or if you can get them a few fresh bean sprouts on top look pretty. Also if you can get it the flat unleavened Arab bread is just right with this.